Apricot Preserves

Savor the taste of summer year-round with these jars of homemade preserves, which make excellent hostess gifts, as well.

Level:
Moderate

Yield:
Six 4-ounce jars

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Ingredients

2½ lb. ripe apricots

boiling water

2 c. sugar

3 tbsp. lemon juice

2 tsp. grated lemon rind

¼ tsp. salt

Directions

In large bowl, cover apricots with boiling water and let stand 30 seconds. Drain and peel apricots; cut into bite-size chunks, discarding pits.

In 5-quart Dutch oven, combine apricots, sugar, lemon juice, lemon rind, and salt. Heat apricot mixture to boiling over high heat, stirring frequently. Reduce heat to low; continue to cook, stirring occasionally, until fruit is translucent and syrup is slightly thickened -- about 1 1/2 hours. With metal spoon, skim off and discard foam as it accumulates on top.

Meanwhile, prepare six 4-ounce canning jars and their lids and bands for processing following manufacturer's directions. Heat jars in canner with enough water to cover to boiling. Place lids in small saucepan and cover with water; heat to boiling and set pan aside.

When apricot mixture is almost ready, place jars and lids upside down on wire rack set over towels to drain. Spoon mixture into hot, drained jars to within 1/4 inch from top of jar. (Keep apricot mixture simmering while filling jars.) Wipe jar rims clean. Seal jars. Process in boiling-water bath for 5 minutes. Cool jars on wire rack to room temperature. Label jars and store in cool, dry place. Use within 1 year. Once opened, store in refrigerator and use within 3 weeks.